GARLIC MUSHROOMS AND BROCCOLI

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GARLIC MUSHROOMS & BROCCOLI

A quick, healthy, and flavor-packed side dish that’s ready in 15 minutes. Savory garlicky mushrooms meet crisp-tender broccoli in a simple buttery glaze. Perfect alongside steak, chicken, pasta, or as a vegetarian main over rice or quinoa.

 INGREDIENTS

· 1 large head broccoli, cut into florets (about 4-5 cups)
· 8 oz cremini or white mushrooms, sliced or halved
· 4-5 cloves garlic, minced
· 3 tbsp butter or olive oil (or a mix), divided
· 2 tbsp soy sauce or tamari (for gluten-free)
· 1 tbsp fresh lemon juice
· ½ tsp red pepper flakes (optional)
· Salt and black pepper to taste
· Fresh parsley or chives, chopped (for garnish)
· Optional finish: Grated Parmesan, toasted sesame seeds, or a drizzle of balsamic glaze

 INSTRUCTIONS (15-Minute Method)

Step 1: Prep & Blanch Broccoli (Optional but Recommended)

  1. Bring a pot of salted water to a boil. Add broccoli florets and blanch for 2 minutes. Drain and rinse under cold water to stop cooking. This keeps it bright green and crisp-tender. Skip if you prefer fully raw-to-sautéed texture.

Step 2: Sauté Mushrooms & Garlic

  1. Heat 2 tbsp butter or oil in a large skillet or wok over medium-high heat.
  2. Add mushrooms in a single layer. Cook undisturbed for 2-3 minutes until they release water and start to brown.
  3. Add minced garlic and sauté for 30-60 seconds until fragrant.

Step 3: Add Broccoli & Sauce

  1. Add blanched (or raw) broccoli florets to the skillet. Stir to combine.
  2. Pour in soy sauce and lemon juice. Add red pepper flakes if using.
  3. Toss everything together and cook for 3-5 minutes until broccoli is tender-crisp and mushrooms are golden.

Step 4: Finish & Serve

  1. Remove from heat. Stir in remaining 1 tbsp butter for a glossy finish.
  2. Season with salt and pepper to taste (soy sauce is salty, so taste first).
  3. Garnish with fresh herbs and optional toppings.
  4. Serve immediately while hot.

 TOTAL TIME: 15 Minutes

 PRO TIPS & VARIATIONS

· Don’t Crowd the Mushrooms: Give them space to brown, not steam. Cook in batches if needed.
· Blanching Tip: Blanching ensures the broccoli cooks evenly and stays vibrant. If skipping, you may need to add a splash of water and cover the skillet for 1-2 minutes to steam the broccoli.
· Add Protein: Toss with cooked shrimp, chicken, or tofu for a complete meal.
· Creamy Garlic Version: After cooking, stir in ¼ cup heavy cream or Greek yogurt and simmer for 1-2 minutes for a creamy sauce.
· Asian-Inspired: Use sesame oil, add 1 tsp grated ginger with the garlic, and finish with sesame seeds.
· Italian Twist: Use olive oil, add a pinch of dried oregano, and finish with grated Parmesan and lemon zest.

 SERVING SUGGESTIONS

· As a side to grilled steak, roasted chicken, or baked salmon.
· Over pasta, mashed potatoes, or rice (add a splash of pasta water or broth to make it saucier).
· With a fried egg on top for a hearty vegetarian breakfast or lunch.

 STORAGE & REHEATING

· Fridge: Store in an airtight container for up to 3 days.
· Reheat: Best in a skillet over medium heat to retain texture. Microwave can make broccoli mushy.
· Not ideal for freezing—broccoli becomes soft upon thawing.

Simple, versatile, and packed with umami flavor—this dish proves vegetables can be the star of the plate with minimal effort. 

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